Ingredients

The following ingredients have 4 Servings
  • 16 ounces dry spaghetti
  • 1 pound ground chuck
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion (diced)
  • 3 garlic cloves (minced)
  • 24 ounces marinara sauce (one jar of your favorite)
  • 2 tablespoons chopped fresh basil (divided)
  • 1 cup shredded mozzarella
  • ½ cup grated parmesan cheese (divided)
  • Kosher salt and freshly ground black pepper (to taste)

Instruction

  • Preheat oven to 350°F and spray a 13x9 baking dish with nonstick spray.
  • Cook the spaghetti, per package directions, to al dente and drain.
  • While the spaghetti cooks, brown the beef in a large skillet set over medium heat. Break the beef up with a wooden spoon as it cooks.
  • Drain the beef and wipe out the skillet.
  • In the same skillet, add the oil and butter. Add onions and cook until onion has softened and is translucent, about 4-5 minutes. Add minced garlic and cook an additional 30 seconds.
  • Add the beef, marinara sauce, 1 tablespoon chopped basil, and ¼ cup grated parmesan cheese. Stir until well combined and season with kosher salt and freshly ground black pepper.
  • Add the cooked spaghetti to the skillet with the meat sauce mixture and stir until spaghetti is well coated.
  • Transfer the spaghetti mixture to the prepared baking dish and sprinkle with mozzarella and remaining ¼ cup parmesan cheese.
  • Bake at 350°F for 20-30 minutes or until cheese has melted and the spaghetti is hot throughout.
  • Garnish with the remaining chopped basil and serve.